Pearl Barley Risotto Tomatoes Spinach Feta Recipe

I absolutely love this barley risotto recipe because it strikes the perfect balance between comfort and freshness, making it both nourishing and vibrant. The burst of flavors from the feta, cherry tomatoes, and a hint of lemon makes it a go-to dish that’s not only delicious but also a feast for the senses.

I am passionate about combining the delicious and the nutritious. This Pearl Barley Risotto with Tomatoes, Spinach, and Feta is a prime example of that.

It uses pearl barley, which is actually closer to a grain than a true barley, with a texture that’s a nice balance between chewy and creamy, once you get through the initial stir-and-wait steps that bring out the sweet, subtle nuttiness of the barley. Meanwhile—though you can’t quite see it in the photo—the dish is brightened by an overzealous amount of cherry tomatoes.

If I had my way, I’d use even more than what you see here. Fresh spinach adds a lovely green pop, and feta cheese takes the whole thing over the top with its salty richness.

Ingredients

Pearl Barley:
High in fiber and carbohydrates, it keeps you satisfied for a longer stretch of time.

Olive Oil:
Includes wholesome fats, contributes a deep taste.

Onion:
Contributes a tasty foundation and brings inherent sugar.

Garlic:
Enhances taste with a strong fragrance, beneficial for cardiovascular fitness.

Vegetable Broth:
Base that is low-calorie and liquid, boosts umami flavor.

Cherry Tomatoes:
Brimming with sweetness and wealth of vitamin C.

Spinach:
Full of iron and vitamins, it contributes to a deep earthy flavor.

Feta Cheese:
Tangy, salty notes complement a rich, creamy texture.

Lemon Juice:
Imparts brightness and acidity, boosts overall flavor.

Ingredient Quantities

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• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh basil leaves, for garnish (optional)

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Instructions

1. Wash the pearl barley in cold water. Let it drain and set it aside.

2. In a big sauce pot, warm the olive oil over medium heat. Put in the very fine pieces of onion and let them sauté until they become see-through, about 4-5 minutes.

3. Add the garlic, minced, to the pan and cook for another minute until fragrant.

4. Add the pearl barley and make sure it first gets coated with the oil and onion mixture before any cooking happens. Let it cook for about 2 minutes.

5. Slowly pour in the vegetable broth, one cup at a time, stirring often and with a lot of enthusiasm. Allow each cup to be absorbed before pouring in the next. Cook for about 30-35 minutes, during which you should be very attentive to the task of stirring and absorbing.

6. Assemble the Ingredients
• Barley (2 cups)
• Halved cherry tomatoes (1 cup)
• Roughly chopped spinach (4 oz)
In a medium pot, add the barley and 4 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes. When the barley is almost done cooking, add the tomatoes and spinach.

7. Remove the heat from beneath the pan and stir in the crumbled feta cheese. Make sure the cheese is well incorporated.

8. Add salt and pepper to taste, making adjustments as needed.

9. Mix in the lemon juice to boost the flavors, stirring well.

10. Warm the risotto before serving, and, if desired, garnish it with fresh basil leaves. Enjoy it right away.

Equipment Needed

1. Large sauce pot
2. Medium pot with lid
3. Colander or sieve
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons

FAQ

• Can I use a different grain instead of pearl barley?Indeed, other grains, such as farro, quinoa, or arborio rice, can take the place of pearl barley. However, they may vary in cooking times.
• Is there a vegan alternative for feta cheese?You can certainly use a vegan feta cheese or leave out the feta altogether to create a dish that fits within a vegan diet.
• Can I prepare this dish in advance?Certainly! Although it is possible to make the risotto beforehand, don’t put in the spinach and feta until you are ready to serve, for optimal texture and flavor. You can have everything else done and hold the risotto in a slow cooker or on the stovetop over low heat, but wait to finish it until just before you eat.
• How do I store leftovers?Keep any uneaten portions in the fridge, tightly sealed in a container. They should be fine for two days. If you want to store them for longer, pop them in the freezer. But make sure that any food you do freeze is covered and sealed well, or else you risk freezer burn.
• Can I add more vegetables to the recipe?Absolutely, you can include other vegetables such as bell peppers, zucchini, or mushrooms to enhance the flavor and nutritional value.
• What is the best way to garnish the dish?Not only does adding fresh basil leaves to a dish provide a pop of color, but they also impart a fresh herbal flavor that elevates the overall taste of the dish. In Mediterranean cuisine, fresh basil is a staple herb. Its uses span everything from salads to sauces and even desserts.

Substitutions and Variations

1 cup farro or arborio rice substituted for pearl barley
2 tablespoons of sunflower or avocado oil instead of olive oil
1 shallot, finely chopped, can be used instead of onion in recipes.
Minced garlic, 2 cloves, or 2 teaspoons garlic powder
4 cups chicken broth or water with a pinch of salt for vegetable broth
1/2 cup goat cheese or ricotta in place of feta cheese.

Pro Tips

1. Toast the Barley Before adding the barley to the pot in step 4, consider toasting it in a dry pan for a few minutes until it’s golden brown. This can add a nutty flavor to the dish, enhancing its depth and complexity.

2. Layer the Flavors When cooking the onions and garlic, sprinkle a pinch of salt to help them sweat and release their flavors more effectively.

3. Consistent Stirring While adding the vegetable broth gradually, make sure to stir constantly. This consistent stirring releases the starches in the barley, giving the risotto its creamy texture.

4. Use Fresh Ingredients For the best flavor, use fresh spinach and cherry tomatoes. If possible, use a high-quality vegetable broth to really enhance the taste of the dish.

5. Finish with Extra Flavors Right before serving, drizzle a little extra virgin olive oil or a sprinkle of lemon zest on top for an extra bright note. This enhances both the aroma and the flavor profile of the final dish.